Transform the classic hot cross buns into a delightful pull-apart bread that’s perfect for sharing! This version retains the traditional warm spices, raisins, and candied peel while presenting it in a fun, tear-and-share format. Soft, aromatic, and topped with the iconic flour cross and a milk glaze, this bread is ideal for Easter, family gatherings, or a cozy breakfast treat.
Ingredients:
Dough:
- 4 cups (480g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 packet (7g) active dry yeast
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (240ml) warm milk
- 1/4 cup (60g) unsalted butter, melted
- 1 large egg
Add-ins:
- 1/2 cup (80g) raisins or currants
- 1/4 cup (50g) candied orange peel or mixed peel
Crosses:
- 1/4 cup (30g) all-purpose flour
- 3 tablespoons (45ml) water
Glaze:
- 2 tablespoons (30g) warm milk
Instructions:
- Make the Dough: In a spacious mixing bowl, whisk together the flour, sugar, yeast, salt, cinnamon, nutmeg, and cloves. Add the warm milk, melted butter, and egg, stirring until a soft dough begins to form. Turn the dough out onto a floured surface and knead for 8-10 minutes, until it becomes smooth and elastic.
- Incorporate the Add-ins: Gently knead in the raisins (or currants) and candied orange peel until evenly distributed.
- Let the Dough Rise: Transfer the dough to a greased bowl and cover it with a damp towel. Set it in a warm spot to rise for 1 to 1.5 hours, or until it has doubled in volume.
- Shape the Bread: Punch down the dough and divide it into 12-16 equal pieces. Roll each piece into a ball. Arrange the dough balls in a greased 9×13-inch baking dish or similar-sized pan, slightly touching each other.
- Second Proof: Cover the pan with a damp cloth and allow the dough to rise for another 30-45 minutes, until it has puffed up and the dough balls are lightly touching each other.
- Prepare the Crosses : In a small bowl, mix flour and water to form a thick paste. Transfer the paste to a piping bag or a zip-top bag with a snipped corner, then pipe a cross onto each dough ball.
- Bake: Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until it turns golden brown and sounds hollow when tapped on top.
- Apply the Glaze: While the bread is still warm, brush the tops with warm milk for a soft, glossy finish.
- Serve: Allow to cool slightly before serving. Tear apart and enjoy warm or at room temperature.
Conclusion:
This Hot Cross Bun Pull-Apart Bread combines tradition with convenience, offering the same beloved flavors of spiced buns in a sharable form. The soft texture, sweet fruits, and glossy finish make it a delightful addition to any festive table. Whether you enjoy it with tea or as a dessert, this recipe will surely become a favorite!
Hot Cross Bun Pull-Apart Bread
A festive pull-apart bread version of hot crossbuns, featuring warm spices, raisins, and candied peel, topped with a classicflour cross and milk glaze.
Ingredients
Dough:
- 4 cups 480g all-purpose flour
- 1/4 cup 50g granulated sugar
- 1 packet 7g active dry yeast
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup 240ml warm milk
- 1/4 cup 60g unsalted butter, melted
- 1 large egg
Add-ins:
- 1/2 cup 80g raisins or currants
- 1/4 cup 50g candied orange peel or mixed peel
Crosses:
- 1/4 cup 30g all-purpose flour
- 3 tablespoons 45ml water
Glaze:
- 2 tablespoons 30g warm milk
Instructions
- Make the Dough: In a spacious mixing bowl, whisk together the flour, sugar, yeast, salt, cinnamon, nutmeg, and cloves. Add the warm milk, melted butter, and egg, stirring until a soft dough begins to form. Turn the dough out onto a floured surface and knead for 8-10 minutes, until it becomes smooth and elastic.
- Incorporate the Add-ins: Gently knead in the raisins (or currants) and candied orange peel until evenly distributed.
- Let the Dough Rise: Transfer the dough to a greased bowl and cover it with a damp towel. Set it in a warm spot to rise for 1 to 1.5 hours, or until it has doubled in volume.
- Shape the Bread: Punch down the dough and divide it into 12-16 equal pieces. Roll each piece into a ball. Arrange the dough balls in a greased 9×13-inch baking dish or similar-sized pan, slightly touching each other.
- Second Proof: Cover the pan with a damp cloth and allow the dough to rise for another 30-45 minutes, until it has puffed up and the dough balls are lightly touching each other.
- Prepare the Crosses : In a small bowl, mix flour and water to form a thick paste. Transfer the paste to a piping bag or a zip-top bag with a snipped corner, then pipe a cross onto each dough ball.
- Bake: Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until it turns golden brown and sounds hollow when tapped on top.
- Apply the Glaze: While the bread is still warm, brush the tops with warm milk for a soft, glossy finish.
- Serve: Allow to cool slightly before serving. Tear apart and enjoy warm or at room temperature.